Stuffed roasted pumpkin served with couscous
The dish requires little effort and can be done in 30 minutes flat! I’ve made mine (with my husband and son in mind) with minced meat, couscous and some veggies.
This can easily be transformed into a vegetarian dish by taking out the meat, and stuffing the pumpkin with additional veggies such as spinach or baby marrow. Don’t forget to use spices that you enjoy or any other meat such as chicken perhaps. There is really no set in stone recipe here. I would play around with alternatives if I were you.
I only fry with coconut oil or olive oil and use minimum salt due to health issues but season like you want to.
Preparation time: 30 minutes
1 -2 Small - medium sized pumpkins
2 tbsp olive oil
1 tsp paprika
1 tsp cardamon
1 Onion, diced
1 tsp crushed garlic
500g minced meat
10 cherry (small tomatoes)
50g baby spinach leaves
1 cup of couscous
1 cube vegetable stock
300 ml Hot water (enough to cover the dry couscous)
Salt and pepper to taste
Plain yogurt to serve with the dish (optional)
1. Set the oven to 180°C.
2. Half the pumpkin, remove the pits, make cuts on the inside of the pumpkin. Drizzle some of the olive oil onto the pumpkin, fresh rosemary, paprika and cardamon.
3. Place them onto an oven dish and roast for 30 minutes. I’ve also covered my dish with tinfoil to steam the pumpkin in the beginning, then removing it at the end to get some colour.
4. While the pumpkin is being roasted, add olive oil to a pan, fry the diced onion, crushed garlic and mince meat together till brown.
5. Prepare the couscous by adding it to a heatproof dish. Pour boiled water over the vegetable stock cube, allow to dissolve and then pour all the hot water over the dry couscous. Set aside but do not stir.
6. When the meat is browned, add cherry tomatoes and spinach. Fry for the last few minutes until soft.
7. Ensure the couscous has hydrated enough that it becomes like dry crumbs. With a fork, scrape the couscous till it becomes loose.
8. Remove the pumpkin from the oven, fill with couscous and meat and serve warm.